200 g Tofu or Salmon
1⁄2 cup Endive or Romaine Lettuce
1⁄2 Avocado
Cucumber
Carrot
Celery
Radish
Spring Onion
Lime
Edible Flowers (optional)

1⁄2 cup Quinoa or Rice
Sunflower Seeds

For marinade:
1 cm Ginger
1⁄2 Shallot
1 Garlic

1 tbsp White Vinegar
1 tbsp Sesame or Olive oil
2 tbsp Soy Sauce
1 tsp Samba Sauce

1. Cook the tofu in boiled water for about 5 minutes, then transfer in a cloth or paper towel and drain well.
2. In a medium-size bowl combine soya sauce, vinegar, oil, samba sauce, chopped shallot, ginger, and garlic.
3. Cut tofu in smaller pieces (about 1 cm cubes) and let soak in the marinade.
   (Optionally, you can use salmon instead of tofu. Marinade salmon for about 5-10 minutes and cook on the pan until nice and crispy from outside, but still raw on the inside).
4. Meanwhile, cook quinoa or rice according to instructions on the packaging and set aside.
5. Slice endive or lettuce, avocado, cucumber, carrot, celery, radish, spring onion and set aside.
6. Garnish a plate adding all the ingredients side by side and top with some sunflower seeds, edible flowers and
   fresh lemon juice.